Sandwich toast: juicy, fluffy, tender

Today I brought my sandwich toast for you, which I have been baking for us in this way for some time. Before that I usually have mine simple toast bread baked overnight. The toast only has to be pushed into the oven in the morning. This sandwich toast, on the other hand, is prepared with a pre-dough and ideally baked in a closed pan. This is how it gets the typical “toast look” ... ♥

Sandwichtoast

I'm baking my sandwich toast in this 1.5 kg form made of stainless steel with lid. It is made of a different material Shape in this variant with a blue sheen something cheaper. The recipe can of course also be baked in a large loaf pan, but then the baking temperature should be a little lower and it should definitely be steamed at the beginning of the baking process. You can find information about this in the recipe.

Since toast is very popular with my children for breakfast during the week, I usually bake two toasted breads at once and freeze a large part of it cut into slices. But in between there is also a healthier one Whole wheat toast. At the weekend, on the other hand, there are always delicious, home-baked rolls for breakfast. For us, bread rolls are simply part of a cozy family breakfast. If you're still after Inspiration for bread rolls recipes is looking for, you are welcome to browse here.

But now back to the sandwich toast ... it is a very soft and fluffy white bread. The crumb is juicy, aromatic and mild, the crust is rather thin and tender ... as it should be with a toast. Therefore it is not only ideal as toast for breakfast, but also for delicious sandwiches from the sandwich maker ... ♥

Sandwichtoast

 

Ingredients for sandwich toast:

(for 1 large bread from the 1.5kg bread pan or 2 small loaves)

  • 400g + 150g flour type 550
  • 150g Lievito Madre, refreshed (alternatively 8-10 grams of fresh yeast)
  • 130-150g milk
  • 150g water (for the pre-dough)
  • 35 g butter, soft
  • 35 g of oil
  • 15 g of salt
  • 15g sugar or honey
  • 5g yeast, fresh (for the pre-dough)
  • 5g Baked Malt *, active

Lievito Madre is an Italian sourdough also called "yeast mother", The recipe you can find here.

 

Prepare sandwich toast:

Pre-dough:
  • 5g yeast in
  • Dissolve 150g of water and then add
  • Mix 150g wheat flour type 550,
  • Cover and let stand for 12-16 hours at room temperature.
On the baking day:
  1. Grease the loaf pan + lid and sprinkle with flour. Alternatively, also grease and flour a large loaf pan or line it with baking paper.
  2. Heat 130g milk lukewarm. (In the case of a food processor with a heat function or a heated mixing bowl, 30 ° C can also be set for kneading instead.)
  3. Dissolve Lievito Madre with the honey / sugar in the milk.
  4. Add the remaining ingredients and mix in the food processor on low for 2 to 3 minutes.
  5. Then knead in high speed (with me level 2) for at least 10 minutes to form a homogeneous dough. If necessary, add the rest of the milk at the end of the kneading time.
  6. Put the dough in an oiled bowl or pan and fold it once at the beginning of the rising time (stretch & fold).
  7. Then let rise for 60 minutes in a warm place.
  8. Then divide the dough into 5 equal parts on the lightly floured work surface. Either grind each round or gently press it flat and roll it up tightly. Distribute in the prepared baking pan with the end facing downwards or across the pan.
  9. Cover and let rise for another 90-120 minutes in a warm place until almost fully cooked (see point 4 below). It takes longer at room temperature. Please do the finger pressure test (see below) in good time, because the walking time can be shorter with the yeast variant. (The 1.5 kg baking pan is almost full by the end of the walking time.)
  10. Preheat the oven to 200 degrees upper-lower heat while walking.
  11. Put sandwich toast in the oven and bake with the lid closed for a total of about 50 minutes. Remove the lid for the last 5-10 minutes of the baking time. (The baking time can be a few minutes shorter for an open loaf pan or blue-gloss pan.)
  12. Note for Baking without a lid: After putting in the oven, reduce the baking temperature to 180 ° C top / bottom heat. At the beginning of the baking time, please give a vigorous steam or provide moisture in the oven.
  13. After baking, turn out of the pan and cover with a tea towel and let cool down. (If the toast was baked without a lid, the tea towel can be slightly moistened if desired.)

 

Preparation with the Thermomix®:

Pre-dough:
  1. Put 5g yeast, 150g water and 150g wheat flour type 550 in the mixing bowl, mix for 2 minutes / speed 2.
  2. Cover and let stand for 12-16 hours at room temperature.
On the baking day:
  1. Grease the loaf pan and lid and sprinkle with flour. Alternatively, also grease and flour a large loaf pan or line it with baking paper.
  2. Put the Lievito Madre, honey / sugar and milk in the mixing bowl, mix for 2 minutes / speed 2.
  3. Add the remaining ingredients and knead for 5 minutes / dough level. If necessary, add the rest of the milk at the end of the kneading time.
  4. Put the dough in an oiled bowl or pan and fold it once at the beginning of the rising time (stretch & fold).
  5. Then let rise for 60 minutes in a warm place.
  6. Then divide the dough into 5 equal parts on the lightly floured work surface. Either grind each round or gently press it flat and roll it up tightly. Distribute in the prepared baking pan with the end facing downwards or across the pan.
  7. Cover and let rise for another 90-120 minutes in a warm place until almost fully cooked (see point 4 below). It takes longer at room temperature. Please do the finger pressure test (see below) in good time, because the walking time can be shorter with the yeast variant. (The 1.5 kg baking pan is almost full by the end of the walking time.)
  8. Preheat the oven to 200 degrees upper-lower heat while walking.
  9. Put sandwich toast in the oven and bake with the lid closed for a total of about 50 minutes. Remove the lid for the last 5-10 minutes of the baking time. (The baking time can be a few minutes shorter for an open loaf pan or blue-gloss pan.)
  10. Note for Baking without a lid: After putting in the oven, reduce the oven temperature to 180 ° C top / bottom heat. At the beginning of the baking time, please give a vigorous steam or provide moisture in the oven.
  11. After baking, turn out of the pan and cover with a tea towel and let cool down. (If the toast was baked without a lid, the tea towel can be slightly moistened if desired.)
Finger pressure test:
  1. You press lightly into the dough with a lightly floured finger.
  2. If the dough immediately springs back into the dent, it still has to rise (bottom bake).
  3. If it fills up again slowly, it could now be baked (scarce cooker). The stove will then be quite strong. The bread or rolls will tear quite severely and thus develop a beautiful bulge. (You can still give your dough a few minutes to walk.)
  4. However, if the dent has already been pressed in and hardly fills up again (fully cooked), you should bake now (immediately) at the latest! (The dough is usually a little softer, but still has a little tension.)
  5. If the dough is over-proof, it has risen too long and collapses when it is pressed in or cut into.

Sandwichtoast

♥ Have fun baking! ♥

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26 thoughts on “Sandwichtoast: saftig, locker, zart”

  1. Hello Sonja,
    You write:
    6. Then divide the dough into 5 equal parts on the lightly floured work surface. Either grind each round or gently press it flat and roll it up tightly. Distribute in the prepared baking pan with the end facing downwards or across the pan.
    I have a question about this:
    Why is the dough divided into 5 parts?

    1. Do you think why the dough is divided at all or why exactly 5 and not, for example, 4 parts? Theoretically, you can put the whole dough into the mold, but if the dough is divided it will rise more evenly and the bread will not get a “waist” later. You can also divide the dough into 3-6 parts and place them in the mold. 5 seemed ideal to me with the amount of dough. LG

    1. Yes, you could change the recipe to Lievito Madre and / or fermented water. If you need help with this, I'll be happy to help.

      Greetings, Sonja

  2. I re-baked it today with Lievito Madre in the Petromax K4. It would be the best toast that I have tested in a year, thank you very much for the great recipe. (With the lid 45 minutes at 190 degrees, lid not removed.)

    1. I'm really happy about that!
      Does baking work well overall in the Petromax?
      I have a few casting pots for bread, but the pan isn't preheated in the loaf pan. Had already thought about a cast iron loaf pan.

      Many greetings,
      Sonja

  3. Hello Sonja,
    I would like to start baking bread. I've read a lot about Lievito Madre.
    I'm a little confused with this recipe.
    Is this pre-dough then your Lievito Madre, or does it come with it?

    Many greetings
    Margit

    1. cookieundco

      The madre is added extra, but in principle it is also a pre-dough.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  4. Johanna Soukup

    Hello Sonja, I would like to bake the sandwich toast tomorrow, my bread pan is L 30cm, W 13cm and 6.5cm high, is it enough for the big bread?
    Greetings Johanna

    1. cookieundco

      That should be enough. 🙂

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  5. Hello Sonja,
    I'm an absolute baker with a successfully grown Luevito Madre, yeast water & yeast water fruits (sultanas) in my fridge! 😉
    Your toast sounds so tempting that I would love to bake it - but instead of fresh yeast with my pureed yeast-water raisins, do you think that works? I've read that these are extremely powerful ... How many pureed fruits including yeast water should I add to the flour instead of the yeast?!? P🙃🌻

    1. cookieundco

      I think 150 g of fruit including yeast water (maybe 50 fruit and 100 HW?) And 150 g of flour would be perfect for the pre-dough.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  6. Hello there,
    Does the finger pressure test also apply to whole grain breads?
    I baked this sandwich toast for the first time today. It turned out great. However, I used my yeast water instead of yeast. That worked out great.
    Thanks for the recipe.
    Kind regards Backmarie

    1. cookieundco

      That makes me happy! 🙂 In principle, the finger pressure test also applies here. When it comes to toast, I tend to bake at full doneness.
      Unfortunately, this comment was also in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  7. Hello dear Sonja! Just got the toast out of the oven. Had a 1.5 kilo loaf pan, but it almost "exploded" for me. When baking, the lid even lifted and unfortunately it is so flat on top. It wasn't fully cooked yet, but since the dough was already up to the lid, I put it in the oven. My question would now be, do you know why it could have been that my form became so extremely tight?

    1. cookieundco

      Good question, maybe your Madre is extremely fit?
      I weighed down my 1.5 kg form with a casting pot so that the toast is straight on top. Otherwise, better bake without a lid at lower temperatures.

      Warm greetings,
      Sonja

  8. Hello👋🏼
    I would love to bake the recipe again. I don't have a baking pan with a lid. But I have a large cast iron saucepan where I have often put a baking pan (with dough) in it, with a lid on it. Would that also work with this one? And how about baking? So how long and what temperature?
    I would be happy to receive an answer😃
    Have a nice day and stay healthy ☺️
    Kind regards Nici

    1. Dear Nici,
      yes that is definitely possible. I would actually stick to the temperatures, but preheat the pot very well - maybe to 230 degrees.
      You stay healthy too !! I'm looking forward to your feedback on how it worked. 🙂

      Sincerely,
      Sonja

  9. Hello Sonja.
    Thank you for your answer 😄
    Okay, I would heat the oven to 230. But the recipe says 200. Should I just lower the temperature to 200 when the bread is in the hot pot in the oven? Ain't that too hot Do I have to bake for a shorter time?
    Sorry for my questions 🤦🏼 (I always have to know very well😅)
    Have another🙃
    If I want to bake two loaves of bread, what shapes do you use for it?
    Thank you for your many great recipes 😋
    Lg Nici

    1. Hello Nici,
      do you mean if you cut the dough in half and take 2 shapes?
      Then I would take two 0.75 kg bread molds. Do you have something like that?
      You preheat the pot and when you take it out to put in the molds, you put it down.
      The pot is also losing heat while you are adding the molds. Then you don't need to be in such a hurry.
      That's how I would do it.
      Of course, the stove always counts. But the only thing that helps is to try it out.
      If you have any further questions, please contact me again. 🙂
      Many greetings,
      Sonja

  10. Good Morning.
    I am glad that I always get an answer from you so quickly. Thanks very much.
    You wrote that the bread is for a 1.5 kg form. Or for 2 small ones. And then I wanted to know what shape you take for the little ones. Do you have a link? I've already searched, but 0.75 you often don't find any information there. That makes it a little difficult.
    Have a nice day 🙂
    Kind regards Nici 🌸

  11. Hello Sonja,
    my pre-dough with 5g yeast at about 20 ° C room temperature already collapsed after 12 hours. What do you mean, should I use less yeast, let it stand for a shorter time or does it not matter if the dough has collapsed?
    Thanks for your answer
    best regards Anne

    1. Dear Anne,

      yes the recipe is older. You can also use 0.5-1 g of yeast for the starter dough and pack the rest (4-0.5 g) into the main dough if you like. 🙂

      Sincerely,
      Sonja

  12. Hello Sonja,
    first of all I wish you a healthy and happy new year.
    Many thanks for your response. I have now taken 1g of yeast, but will only take 0.5g next time. The toast tastes wonderful.
    But now I have one more problem. There are large holes on the bottom. You don't bother me, but I am surprised. I rolled up the dough tightly in 5 parts and placed it in the mold with the end facing down.
    Can I email you a photo?
    Best regards
    Anne

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